Combine ice cream, eggs, rum, and cinnamon in a bowl; beat with a wire whisk until blended. In 13- x 9-inch baking pan or dish, pour the prepared ice cream mixture. Layer the raisin bread slices into the egg mixture and let soak about 5 minutes or until most of egg mixture is absorbed, turning once.
On a heavy skillet (I like to use my cast iron griddle) with an generous amount of hot melted butter, place prepared bread in a single layer and cook until the bread is golden brown and crusted on the bottom, about 2 minutes. Turn with bread and cook until the second side is golden, about 1 to 1 1/2 minutes. If using thick bread slices, an internal thermometer should register a temperature of 160 degrees F. on your thermometer.
Note: If your skillet is not large enough to hold all the bread slices at once, cook them in batches. Before you start your first batch, preheat your oven to 200 degrees F. Keep the cooked slices warm on a baking sheet in the oven while you cook the rest.
To serve, cut toasted French bread slices in half diagonally into triangle wedges; place 5 wedges on each individual plate and top each serving with two scoops of coffee ice cream. Serve maple syrup on the side and add bacon strips to each plate.
Makes 4 servings.
* I like to add an extra egg for a total of 4 eggs.
** Learn how easy it is to make oven-baked bacon.
Rum Runner's French Toast Recipe: https://whatscookingamerica.net/bread/rumfrench.htm